Make-do Allergy-Free Banana Bread

Woke up this morning to a bright sunny day.  What a great day!  I’ll get some errands done and enjoy some sunshine.  Then I really woke up.  The temperature is dangerously cold here in Chicago, yet again.  High of 10 degrees, although we will be lucky if it hits that.  I decided that we are not going anywhere!  Last week I declared it to be a make-do week, only picking up essentials that we were out of.  That make-do week is going to continue thru this week.  I do need to spend a few dollars and pick up some essentials (sea salt, pan spray, flour, one kind of protein/meat, and of course spinach) to be able to make it thru the week.  We have been clearing out the fridge and freezer, though.  It has allowed me to be more creative!  For instance, this morning I mixed some leftover couscous into a few eggs and made a yummy omelette with chopped chicken and cheese.  Healthy carbs, and lots of protein!  Just wish I had more spinach to add in there, as well…

Because it is make-do week, and I have half a freezer full of bananas (they get brown, I toss them in the freezer for baking or smoothies) I decided to make Mini Me some banana bread.  I adapted this recipe from SimplyRecipes.com.  When I say adapted, I had to sub most of the ingredients because of allergies, nutrition, or I didn’t have what they called for.  I guess you could say, it is highly adapted.

Allergy-Free Banana Bread

Vegan Banana Bread

Ingredients

Ingredients

3 very ripe bananas, peeled
1/3 cup unsweetened applesauce
¼ cup truvia baking blend
1 gelatin egg (see directions here)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1/2 cup of all-purpose flour
½ cup wheat flour
½ cup cup oat flour

Directions

Preheat the oven to 350°, and either line a medium loaf pan with parchment or spray with baking spray.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the applesauce into the mashed bananas.

Mix in the baking soda and salt. Stir in the Truvia, gelatin egg, and vanilla extract. Mix in the oat and all purpose flours.

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Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°, or until a tester inserted into the center comes out clean.

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Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)

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If you want to double the recipe like I did, you can bake in a fluted tube pan for an 1hr 10 min

Not only does this recipe come out very tasty, it is also reasonably healthy!!  Very low sugar, lots of fruits.  One loaf makes 10-11 servings, one fluted shaped cake makes 20-22 servings.

Nutritional information (22 servings):  89 cal/0g fat/19g carbs/3g protein

No, Mommy… You can’t go run. I want pancakes.

Sunday morning.  The first morning in a week that the temperatures have been over 20 degrees.  This means… RUNNING!!!  I’ve been waiting for this morning for a week.  The arctic temps here in Chi town have been insane.  Time for them to move on and make someone else miserable (sorry if you are that someone else).

Going to bed last night, I triple checked to be sure I had my alarm set so that I could wake up and get a run in around 7am.  I wasn’t planning a long run, just a quick 30 minutes out getting some fresh air, shoes to the pavement, enjoying the “me” time.  Alarm went off, I got up, slowly started getting myself to wake up enough for my brain to tell my feet to move one in front of the other, and suddenly I hear…”MOOOOOMMMMMMMYYYYYYY!!!!!  MOMMMMMMMYYYYYYYYYYY!!!” coming from the room next to mine.  Mini Me was awake.  I suppose I can’t really complain when she sleeps 12 hours, but darn it… I wanted to be out the door when she woke up.  I go in, give her wake-up snuggles, and asks if she wants to hang out with me while I finish getting dressed for my run.  She looks at me all innocent and says, “No, Mommy.  You can’t go run.  I want pancakes.”  I explained to her that she can get up, have some milk and a banana while I was running and when I got back I would make her pancakes.  Told her I would be gone for 45 minutes, max.  She seemed ok with this rationale.

I finished getting dressed, getting my new ear buds in (thanks to my bro-in-law) and my runner’s pepper spray (thanks to D and mom-in-law… we have coyotes around here), and get to moving.  Finished my run at a pretty good pace, and entered the kitchen, knowing that Mini Me was probably getting hangry at this time.  If you don’t already know this, a hangry three year old is no good.  I am pretty sure that is how wars start.

Enter… Pancakes.  Now, as a quick reminder, Mini Me is allergic to eggs, milk, peanuts, fish, and shellfish.  Baking is constantly difficult, and breakfast foods are one of the most difficult things to work around.  But a few years back, I was lucky enough to stumble across a Banana Oatmeal Pancake recipe from the Colourful Palate.  These have been a lifesaver for me!  I did alter the recipe slightly from theirs, making them less gummy and a bit more toddler approved.

Chocolate Chip Banana Oatmeal Pancakes

Chocolate Chip Banana Oatmeal Pancakes

Ingredients:

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  • 1.5 cups quick cooking oats
  • 0.5 cups whole wheat flour
  • 2 tsp baking powder
  • 0.5 tsp sea salt
  • 1.5 cups unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 2 ripe bananas
  • Mini Chocolate Chips (mine are allergy free)
  • Canola Oil Spray or Coconut Oil (for pan prep)

Directions

  1. IMG_7342Blend all ingredients until combined, except bananas and chocolate chips.
  2. Add bananas and blend until smooth.
  3. Pour batter onto a hot skillet or griddle prepared with spray or coconut oil (I use my electric skillet because I can fit more), and sprinkle chocolate chips onto the pancakes as desired.  Wait until bubbles form in the center of the pancakes and flip to finish.

Recipe will make around 12-15 medium sized pancakes.

IMG_7341        Chocolate Chip Banana Oatmeal Pancakes

After all was said and done, Mini got her pancakes.

BONUS – these refrigerate and reheat really well for quick grab and go breakfasts during the week!

Hash House a Snow Snow

Yesterday was a cold winter’s day in Chicago, and all was quiet…  Except for the plows going by the house every 10 minutes starting at 3:45am, knocking over garbage cans, the garbage men coming through the neighborhood, and the insanity of a three year old little girl who loves chasing two little barking dogs (a 5lb Chihuahua named prince and a 7lb mini dachshund named Isabel).  Ahhh… This is my life.  While it is chaotic, I wouldn’t change it for the world.

After deciding at 5am when my alarm went off (after listening to previously mentioned plows go past the house for a good hour) that I was not going to be able to get a morning run in, I rolled out of bed determined to do something with my day.  I had HUGE plans.  Plans that included cooking, cleaning, and having a dance party with mini me.  Like I said… HUGE plans.

I downed a cup of coffee, made some breakfast (pictured below – sauteed spinach topped with egg whites, Babybel cheese, and sriracha), and started with my day.

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My cooking plans for the day included making a sweet potato hash, inspired by my mom’s farmhouse hash she had made for our Christmas celebrations with our family.  It was the perfect addition to eggs.  Don’t get me wrong – I love my eggs, but I was in search of something to make them more exciting.  I knew that I wanted to add some more veggies (let’s be real – who has a hard time getting all their veggies in every day??) and use sweet potatoes (more nutrient dense than white potatoes).

Here is what I came up with.

Sweet Potato Hash

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Ingredients:

  • 1.00 container (16 slices ea.), Low Sodium Bacon
  • 2.00 lb(s), Sweet potato – Cooked, baked in skin, without salt (Sweetpotato)
  • 0.25 cup(s), Oil – Olive
  • 13.50 oz(s), Onions – Raw
  • 2.00 lb(s), Squash – Zucchini, includes skin, raw
  • 12.00 oz(s), Spinach – Raw
  • 5.00 clove(s), Garlic – Raw
  • 1.00 tbsp(s), Spices – Thyme, dried
  • 0.20 oz(s), Spices – Rosemary, fresh
  • 2.00 tsp, Salt
  • 0.50 teaspoon, Crushed Red Chili Pepper Flakes

Directions:

Peel and chop sweet potatoes into small cubes, toss with olive oil and roast at 425 for 25 minutes, flipping once in the middle of baking.

While potatoes are baking, chop onions and zucchini into small cubes; mince garlic, and chop rosemary.  Chop Bacon into small pieces.

Saute bacon in a large skillet until crispy.  Remove from pan leaving the bacon grease for sauteing vegetables.  Add onions, garlic, rosemary, thyme, salt, and crushed red pepper flakes.  Cook until fragrant (about 1-2 minutes).  Add zucchini.  Cook until softened (about 5 minutes).  Add spinach and stir until wilted.  Add bacon and sweet potatoes back in and heat through to combine.

Makes 14 servings (¾ cup per serving, around 6 ounces).

Cals – 169, Fat – 7.7g, Carbs – 19.8g, Protein – 6g

This recipe turned out amazing, and was just what I was looking for!  Would be a great side dish for dinners as well as a nice addition to a morning meal.  I ended up packing up half of mine and freezing it for next week.  I scooping the rest out into pre portioned containers for easy grabs in the morning to bring into the office.

Hope you all enjoy!